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<\/a><\/p>\nI can hardly believe that Easter is only a week away.\u00a0 I’ve got some serious meal planning to do!\u00a0 Luckily Chow has a collection of recipes for Easter brunch<\/a> and Evan posted some of his simple Easter recipes<\/a>.<\/p>\n If you’re more into desserts, check out Chow’s http:\/\/www.chow.com\/food-news\/108959\/how-to-make-marshmallow-chicks\/<\/a> or The Kitchn’s Strawberry-Honey Sorbet<\/a> (which sounds amazing and just got added to my “to make in the ice cream maker” list) or Lemon Sandwich Cookies with Triple Citrus Filling<\/a>.<\/p>\n Obviously, one of the best things about spring is the return of fresh produce.\u00a0 Julie has a delicious sounding spring mixed grill on Savvy Eats<\/a>.\u00a0 One more reason to get a grill when we get a house.<\/p>\n The 5 recipes to start your spring featured on Food Republic<\/a> aren’t the sort of things that I usually cook, but if you need recipes for rabbit or lamb, check it out.<\/p>\n One of my favorite spring vegetables is ramps.\u00a0 I haven’t seen them around me yet, but Zagat says they’re appearing on NYC menus.\u00a0 <\/a><\/p>\n The return of all this food reminds me that I really should make a list of what I want to can this year, even if I didn’t do a very good job of completing last year’s<\/a>.\u00a0 Eatocracy has 5 reasons to pickle and preserve your food<\/a>.<\/p>\n